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During this process, tobacco leaves need to be turned periodically to exclude impurities, ensure homogeneity, and prevent local overheating ( Previous studies have demonstrated the presence of abundant microbial populations in tobacco leaves and their fermentation environments ( Bacillus , Vibrio , and Sphingomonas were closely related to flavor production ( Fermentation temperature, as an important environmental factor affecting the growth and metabolism of microorganisms, has a significant impact on the structure and function of the microbial community in fermented products

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